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Pineapple jam containing tea polyphenols and making method thereof

A technology of pineapple jam and tea polyphenols, which is applied to the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve the problems of stimulating oral mucosa, easy to reduce taste, itchy skin, etc., and achieve unique and good taste. Health care function, the effect of preventing and treating cardiovascular diseases

Inactive Publication Date: 2017-08-11
ZHANGZHOU COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although pineapple is rich in nutritional value, remember to eat too much or untreated raw pineapple. First, it will easily reduce the taste and stimulate the oral mucosa; second, it will easily lead to the production of bromelain. People who are allergic to this protease will have itchy skin and other symptoms
Nowadays, there are many kinds of fruit and vegetable sauce products circulating in the market, such as tomato sauce, soybean sauce, salad dressing, etc., but there are not many sauces made of pineapple. Therefore, we researched and invented a production method of pineapple jam , just to fill the gap in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Material selection: 100 parts by weight of pineapple fruits that are fresh, non-rotten, and free from diseases and insect pests are selected as raw materials;

[0020] (2) Peeling and core removal: Peel off the skin of the pineapple with a stainless steel knife, remove the bud eyes and core, and then cut into 3cm×3cm pieces;

[0021] (3) Pre-cooking: Put the pineapple pieces in step (2) into a stainless steel pot, add water to boil and keep at 100°C for 15 minutes to soften the fruit and inactivate the enzyme activity;

[0022] (4) Beating: take out the pineapple after pre-cooking, put it in running water to cool and beat it, and keep the pre-cooking water;

[0023] (5) Cooking: Dissolve 0.2 parts by weight of pectin in pre-boiled water, add it to the pineapple pulp obtained in step (4), add 0.2 parts by weight of tea polyphenols and 60 parts by weight of white sugar, and cook until When the solid content in the jam reaches 60wt%, add 5 parts by weight of maltose a...

Embodiment 2

[0029] (1) Material selection: 100 parts by weight of pineapple fruits that are fresh, non-rotten, and free from diseases and insect pests are selected as raw materials;

[0030] (2) Peeling and core removal: Peel off the skin of the pineapple with a stainless steel knife, remove the bud eyes and core, and then cut into 3cm×3cm pieces;

[0031] (3) Pre-cooking: Put the pineapple pieces in step (2) into a stainless steel pot, add water to boil and keep at 100°C for 15 minutes to soften the fruit and inactivate the enzyme activity;

[0032] (4) Beating: take out the pineapple after pre-cooking, put it in running water to cool and beat it, and keep the pre-cooking water;

[0033] (5) Cooking: Dissolve 0.5 parts by weight of pectin in pre-boiled water, add to the pineapple pulp obtained in step (4), add 0.5 parts by weight of tea polyphenols and 60 parts by weight of white sugar, and cook until it reaches the jam When the solid content in the medium reaches 65wt%, add 9 parts by ...

Embodiment 3

[0039] (1) Material selection: 100 parts by weight of pineapple fruits that are fresh, non-rotten, and free from diseases and insect pests are selected as raw materials;

[0040] (2) Peeling and core removal: Peel off the skin of the pineapple with a stainless steel knife, remove the bud eyes and core, and then cut into 3cm×3cm pieces;

[0041] (3) Pre-cooking: Put the pineapple pieces in step (2) into a stainless steel pot, add water to boil and keep at 100°C for 15 minutes to soften the fruit and inactivate the enzyme activity;

[0042] (4) Beating: take out the pineapple after pre-cooking, put it in running water to cool and beat it, and keep the pre-cooking water;

[0043] (5) Cooking: Dissolve 0.35 parts by weight of pectin in pre-boiled water, add to the pineapple pulp obtained in step (4), add 0.5 parts by weight of tea polyphenols and 60 parts by weight of white sugar, and cook until it reaches the jam When the solid content in the medium reaches 63wt%, add 7 parts by...

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Abstract

The invention discloses a pineapple jam containing tea polyphenols and a making method thereof. The pineapple jam is made from the following main raw materials including, by weight, 100 parts of pineapples, 60 parts of white granulated sugar, 0.2-0.5 part of tea polyphenols, 5-9 parts of maltose, 0.05-0.25 part of citric acid and 0.2-0.5 part of pectin and is made through material selection, peeling, core removal, pre-boiling, pulping, boiling, canning and sealing, sterilization, sectioned cooling and labeling and packaging. After the pineapples are preboiled, the tea polyphenols are added, the added tea polyphenols can make the taste of the pineapple jam unique, and oxidization and browning phenomena occurred in the boiling process of the jam are decreased. In addition, the tea polyphenols can prevent and treat cardiovascular diseases and have the effects of regulating blood fat and the like, so that the product has a very good health-care function.

Description

technical field [0001] The invention belongs to the field of jam preparation, in particular to a tea polyphenol-containing pineapple jam and a preparation method thereof. Background technique [0002] Pineapple is sweet, slightly sour, and slightly cold in nature. It has the effects of clearing heat and relieving heat, promoting body fluid and quenching thirst, and diuresis. disease. Pineapple also contains an enzyme similar to gastric juice, which can break down protein and help digestion. Although pineapple is rich in nutritional value, remember to eat too much or untreated raw pineapple. First, it will easily reduce the taste and stimulate the oral mucosa; second, it will easily lead to the production of bromelain. People who are allergic to this protease will have itchy skin and other symptoms. Nowadays, there are many kinds of fruit and vegetable sauce products circulating in the market, such as tomato sauce, soybean sauce, salad dressing, etc., but there are not man...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L5/10A23L33/105
CPCA23V2002/00A23V2200/02A23V2200/048A23V2200/326A23V2250/2132A23V2250/214
Inventor 彭小燕叶丹榕蔡香珍李金贵陈俊贤
Owner ZHANGZHOU COLLEGE OF SCI & TECH
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